June 7, 2013

Today is National Donut Day and instead of hitting up the local Dunkin, James Beard winning chefs Mark Gaier and Clark Frasier suggest whipping up a batch of their Butternut Squash Donuts with Warm Maple Syrup. Light and crispy, moist butternut squash is complemented by maple syrup made on-site at Arrows, their acclaimed farm-to-table restaurant in Ogunquit, ME (www.markandclarkrestaurants.com).

Combine the eggs, sugar, squash, milk, butter, and vanilla in a bowl. In a separate bowl, combine the flour, baking soda, nutmeg, baking powder, cream of tartar, salt, and ginger. Add the dry ingredients to the squash mixture. Mix well, cover, and refrigerate for 1½ hours.

Place the dough onto a floured board and roll it out to a half-inch thickness. Cut with a 3-inch donut cutter. Heat 1 inch of oil in a heavy pan to 375°. Fry a few at a time, until golden on both sides. Drain on paper towels and serve drizzled with maple syrup.

Yields 2 dozen donuts.

Arrows Restaurant in Ogunquit is run by its two chef-owners, Clark Frasier and Mark Gaier.